Ingredients
- 1 fennel bulb
- 1 green apple
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Dijon mustard
- 200 g buckwheat
- 1 celery stick, sliced
- sea salt, to taste
- black pepper, to taste
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Rinse buckwheat thoroughly in a sieve under cold running water, transfer to a bowl (not metal), cover generously with cold water and soak for two hours. Return to sieve and rinse well to remove all excess starch.
Place sieve over a bowl. Spread buckwheat around sides of sieve, cover with plastic wrap and leave at room temperature until sprouted (1-2 days), repeating rinsing 2-3 times a day. Once sprouted, do not rinse again as you want them to be fairly dry when placed in the fridge. They will keep for 2-3 days in the fridge.
For the salad, chop fennel and celery into chunks, apple into quarters and place in Thermomix bowl along with lemon juice, olive oil and mustard. Add salt and pepper to taste. Chop for 3-4 seconds on speed 5.
Transfer to serving bowl and mix in sprouted buckwheat. You will probably only need half the quantity of sprouted buckwheat that you have made so add to taste and use the extras to give a nutritional boost to other salads and sandwiches.
Tip
Sprouting the buckwheat requires planning but really adds to the nutrition and texture of this salad, and is a very simple process. You will need to begin this recipe 2 days ahead of time.
Chopped walnuts or pecans make a nice addition to this salad
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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